Auguste Escoffier Essay

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Auguste Escoffier Auguste Escoffier was born on October 28, 1846, in the village of Villeneuve-Loubet, France. He was the son of Jean-Baptiste Escoffier and his wife Madeleine Civatte. His father was the villages blacksmith, farrier, locksmith, and maker of agricultural tools. Escoffier's childhood dream was to become a sculptor. Unfortunately he was forced to give up that dream at the age of thirteen, just after he celebrated his first Holy Communion Escoffier was told he was going to be a Becoming A Professional Chef Becoming a professional Chef. The chefs who have made the greatest impression know that their successes depend upon several factors, some of which are inherent; some which are diligently cultivated. ... Cook. Although he did not want to, Escoffier started work as a kitchen apprentice at his uncle's Restaurant Francais in Nice. Escoffier learned a great deal from his apprenticeship by working hard and determination to succeed. He realized the significant role a good cook could play in society. Escoffier's uncle also taught him how to buy for a restaurant. Escoffier learned all of the responsibilities in a restaurant, even table service. After completing his four year apprenticeship, Escoffier works for Chef School Secrets CIA School 1 CULINARY INSTITUTE OF AMERICA Secrets of the C.I.A: America's Premier Chef's School Jeffrey N Brown Georgia Southern University - Statesboro CIA School... Two years at various restaurants in Nice, such as Cercle Massena and Les Freres Provencaux. In April of 1865 Escoffier is recommended by M. Bardoux for work at his up-scale Parisian restaurant Le Petit Moulin Rouge in Paris. Here he worked his way up the ranks of the kitchen until the Franco- Prussian war in 1870. When the Franco-Prussian war broke out Escoffier was called into active duty as an army cook in the Rhine Army General Headquarters. He Chef School

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